RecipesMagazine

Pasta Alla Norma

Pasta Alla Norma
Pastan All Head to the store and pick up garlic, ricotta salata, vidalian onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

1
Combine the onion, carrot, celery, garlic, tomato puree, and broth in a large, deep saucepan and cook over medium heat until reduced by 1/
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Tomato PureeTomato Puree
CarrotCarrot
CeleryCelery
GarlicGarlic
BrothBroth
OnionOnion
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Sauce PanSauce Pan
2
Add the salt, and red pepper flakes, to taste.
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Red Pepper FlakesRed Pepper Flakes
SaltSalt
1
Heat 4 tablespoons of canola oil in a large skillet, over medium-high heat, and fry the eggplant.
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Canola OilCanola Oil
EggplantEggplant
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Frying PanFrying Pan
2
Drain them on paper towels and sprinkle with sea salt.
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Sea SaltSea Salt
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Paper TowelsPaper Towels
3
Stir the cooked eggplant into the marinara sauce. Keep the sauce warm.
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Marinara SauceMarinara Sauce
EggplantEggplant
SauceSauce
1
Bring a large pot of salted water to a boil and cook the pasta to al dente, about 6 to 8 minutes.
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PastaPasta
WaterWater
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PotPot
2
Drain the pasta, and add it to the marinara sauce. Stir in the grated cheeses.
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Marinara SauceMarinara Sauce
PastaPasta
3
Divide the pasta among the plates and top with a strip of ricotta salata and some fresh basil.
Ingredients you will need
Ricotta Salata CheeseRicotta Salata Cheese
Fresh BasilFresh Basil
PastaPasta
DifficultyHard
Ready In50 m.
Servings6
Health Score21
Dish TypesLunchMain CourseMain DishDinner
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